Making a beetroot sour

[Hair of the frog]

Hi guys.

Myself and a friend decided to brew our first ever sour at the weekend. The grain bill was fairly simple

1.5kg of German pale malt
1.5kg of German pilsner malt

we also added 1.2kg of beetroot to the mash

We’ve fermented it with Omega OYL 210 bit o’ funk yeast

How long should we leave this on the yeast for and should we look at adding a secondary yeast further into the fermentation process?

We also plan to add another 500g of beetroot further down the line

Thanks in advance

 

[Miraculix]

Does the yeast mix contain brett? If so, wait one year.

 

[Funky Frank]

No “need” for a second yeast but bottle dregs of sours you like could add some slight complexity and acid. The major thing that blend is lacking for a sour is bacteria but maybe you’re looking more for wild/funky than sour.

 

[Hair of the frog]

Thanks for your reply guys. As I've mentioned it our first sour so a bit unsure on a few things. Yeah the yeast does contain brett so we'll sit it out and wait for the flavours to develop.

When would you recommend adding the second batch of beetroot?